Rolled venison stuffed with mushroom & Stilton

Serves 8

1.4kg rolled and butterflied haunch of venison

1 tbsp dried porcini mushrooms

1 onion, peeled and roughly chopped

2 tbsp melted butter

3 tbsp fresh thyme leaves 1 garlic clove, peeled 200g chestnut mushrooms, roughly chopped

6 bay leaves

2 tbsp redcurrant jelly, plus extra to serve 150g Stilton, broken into chunks sea salt and black pepper

Preheat the oven to 200°C/gas mark 6 and allow the venison to come up to room temperature. Place the porcini mushrooms in a small bowl and cover them with boiling water. Allow to soak for at least 10 mins, then drain, discarding the water.

In a blender, combine the onion, 1 tbsp of melted butter, the thyme, garlic, chestnut mushrooms and drained porcini mushrooms, and season with salt and pepper. Blend until nearly a paste.

Place a large piece of baking paper over a chopping board, positioned horizontally, then set out six lengths of string vertically, spaced out. Place a bay leaf across the centre of each piece of string so they line up. Roll the haunch of venison out onto the string and spread the mushroom mixture along the middle of the meat. Place the Stilton pieces and dots of the redcurrant jelly on top of the mushroom mixture.

Using the paper, fold the meat into itself, over the filling, to make a roll. Tie together tightly with the string, starting with the middle piece first and working outwards until the whole of the venison is rolled and secured. Using the paper, turn the meat into an oven tray, seam side down.

Make sure the bay leaves are tucked into the string on the top. Brush with the remaining melted butter, then roast for 40 mins for medium. Allow to rest for 10 mins, then serve.